Chanterelles

1. 1

   Brush any loose dirt from the chanterelles.

2. 2

   Do not wash.

3. 3

   Trim off the bottoms of the stems if they are tough.

4. 4

   If chanterelles are not uniform in size, cut in halves or quarters.

5. 5

   In a large saute pan, heat two tablespoons of oil until almost smoking.

6. 6

   Add half of the chanterelles and toss a few times; season with salt and pepper and toss again.

7. 7

   Drain and set aside.

8. 8

   Repeat with the remaining oil and chanterelles.

9. 9

   Then marinate with the vinaigrette for at least one hour, adding more, if necessary.

10. 10

    When the chanterelles are cool, toss with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.